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Kale and Brussel Sprout Salad with Chickpeas (Vegan & Whole30)

If you are looking for a simple and quick way to spice up your boring dinner salad, try this Kale and Brussel Sprout salad. Be prepared to love this salad even if you aren’t typically a kale fan. I find this recipe as a great salad to bring to dinner parties or to add as a side dish to a simple protein. The nutritional yeast adds a cheesy flavor that almost mimics a caesar salad but this one is vegan and without the guilt!

Instead of adding a traditional crouton, I added chickpeas instead since I don’t tolerate gluten well. The chickpeas are a fun crunchy addition to the salad and you wont even miss the bread. This salad is also SUPER healthy – packed full of fiber, vitamins and minerals, so you’ll have no guilt when eating this salad.

If you like this recipe and want to try more fun salads, you may also enjoy my Greek Quinoa Salad or Arugula Salad with Figs, Caramelized Onions and Walnuts!

Let me know what you think in the reviews below!

Kale and Brussel Salad with Chickpeas

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Salad Ingredients

  • 1/2 lb kale (200 g) thick center rib removed, leaves thinly sliced
  • 2/3 lb brussel sprouts (300 g) trimmed and thinly sliced
  • 1 can chickpeas rinsed and drained
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp fresh ground pepper
  • 1 tbsp nutritional yeast or more if desired

Dressing Ingredients

  • 1/4 cup olive oil (32 g)
  • Juice from 1 large lemon
  • 1 tbsp shallot finely chopped
  • 1 small garlic clove minced
  • 1 tbsp nutritional yeast
  • 1 tbsp dijon mustard
  • 1/4 tsp fresh ground pepper
  • 1/4 tsp sea salt


  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or silicone baking sheet.
  • Place rinsed and drained chickpeas on baking sheet and pat dry. Drizzle with olive oil and sprinkle with salt and pepper.
  • Bake chickpeas in the oven for about 20 minutes, until browned and crispy. Set aside to cool.
  • While chickpeas are baking, combine all the dressing ingredients in a small bowl. Whisk well until combined.
  • Add trimmed kale to a large bowl. Massage kale with your hands for about 60 seconds. Massaging the kale allows it to become more tender and breaks down the fibers making it easier to chew and digest.
  • Add shaved brussel sprouts, cooled chickpeas and 1 tablespoon of nutritional yeast to the kale.
  • Drizzle salad with dressing and toss well to combine. Serve immediately or place in the fridge for up to a day before serving.

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